Overhead ventilation system incorporating a downwardly configured rear supply plenum with upward configured and reverse bended directional outlet

ABSTRACT

A ventilation system for use with a cooking appliance to maintain an atmospheric pressure balance existing within an enclosed space surrounding the cooking appliance. A hood establishes a three-dimensional and interiorly recessed configuration and which is supported above the appliance. A filter within the hood communicates with a vacuum driven exhaust extending from the enclosed space. A supply plenum secures in downwardly and opposing fashion relative to a side of the cooking appliance. An air intake communicates the supply plenum with an exterior environment, the plenum terminating in an upwardly angled outlet for introducing intake air along the side of the appliance, resulting in heating and elevating the intake air within a perimeter defined by the hood and thereby minimizing loss of conditioned air existing within the enclosed space.

BACKGROUND OF TEE INVENTION

1. Field of the Invention

The present invention relates generally to an overhead ventilation system, such as is utilized in combination with commercial cooking appliances or industrial oven processes. More particularly, the present invention teaches a ventilation system, such as in use with a commercial pizza or other food related cooking process and by which products of such process include heated air, grease and/or other contaminants. The present invention is an improvement over prior art oven hood designs, and by which an associated inlet plenum is reconfigured to assist in introducing air from an exterior, while reducing the requirement for oversized air conditioning or heated makeup air units,

2. Description of the Prior Art

The prior art is well documented with examples of oven hood and makeup air devices, such as which are utilized in the removal of heat and airborne particulates (i.e., grease, other solids, etc.) associated with an oven and cooking equipment process of some type. A common objective of such makeup devices is both the removal and concurrent replacement of qualified/conditioned air within an interior location in which the oven process and cooking equipment is located and which may include both commercial restaurants, bakeries, pizzerias, and the like.

A common problem in the prior art is the tendency of such devices to introduce significant volumes of untreated air, requiring further significant capacity from such as air conditioning and heated makeup air units. The cost of maintaining a desired interior air temperature can therefore be greatly increased, both in terms of heating or conditioning volumes of makeup introduced. As is known, the location at which intake air is introduced affects the capture and containment of the associated ventilation system.

A first example selected from the prior art is set forth in U.S. Pat. No. 4,011,802, issued to Molitor et al., and which teaches a makeup air device capable of being positioned overhead relative to a piece of cooking equipment and which may include a front chamber, which is adapted to force rising smoke and the like into an intake of a grease extraction ventilator. A depending passage at the lower front of the device includes an air outlet which discharges air toward the ventilator intake. An adjustment baffle having a forwardly slanted lower flange is moved in the outlet between a position of maximum flow and a position of no flow. Louvers in the chamber above the passage are adjustable, so that different amounts of fresh air may flow into the room in which the cooking equipment is placed. In this fashion, airflow likely will be required to be tempered (e.g. heated or cooled) in many locations associated with the Molitor design.

U.S. Pat. No. 5,906,195, issued to Georgaras, teaches a ventilation system having a hood located above cooking equipment and which generates heat and fumes due to cooking. The hood has an inclined air filter at the back of the hood which rests on a flange extending along the length of tie hood at the top thereof and the bottom of the inclined air filter rests on a grease collector extending along the length of the hood. The grease collector is located at a given distance downwardly from the top of the hood.

The back of the inclined air filter defines an exhaust area, and the hood also includes an exhaust duct being in direct communication with the exhaust area and a fan for drawing the contaminated air out of the exhaust area. The hood also has a fresh air output that is connected to a fresh air duct including a fan and located along the length of the hood at the front thereof, the fresh air output being designed to inject fresh air into the hood.

The combination system thus set forth discloses the capture and containment effected by the front internal air inlet. The invention in Georgaras is further characterized in that the fresh air output of the hood is positioned to direct fresh air towards the inclined air filter at an upwards angle with respect to horizontal. A fresh air diffuser is further located behind the cooking equipment and near the floor, connected to the fresh air duct and being devised to diffuse air upwardly and downwardly. In use, the fresh air output forces the contaminated air to exit through the filter as it directs a steady stream of fresh air towards the filter. The fresh air diffuser feeds fresh air downwardly, which increases the burner efficiency of the cooking equipment and upwardly at the back of the cooking equipment, which creates air movement towards the hood, reducing the amount of stale air that is present near the floor and behind the cooking equipment.

U.S. Pat. No. 4,047,519, issued to Nett, teaches a ventilating apparatus having an exhaust hood for mounting above a stove, grill, or other apparatus. Ambient air from outside the room being ventilated is forced into an insulated intake chamber within the exhaust hood through a relatively narrow longitudinal slot at the bottom of the intake chamber, thence directed rearwardly and upwardly across a fume collection chamber, through a grease filter, and into an exhaust chamber from which the fumes are exhausted to the atmosphere by a fan. The outside air is forced through the slot in a fast moving narrow stream to form an air curtain across the fume collection chamber with minimal mixing of the fume laden air and the air curtain. As stated previously in relation to the Georgaras reference, the intake air is required to be tempered (i.e., heated or cooled) at numerous locations and is introduced into the room being ventilated adjacent the exhaust hood to provide a minimum influx of tempered air from the room being ventilated into the hood to prevent dissipation fumes into the room, and to facilitate collection of such fume laden air by the exhaust hood.

Finally, U.S. Pat. No. 4,922,385, issued to Strege et al., teaches an exhaust cleansing apparatus wherein an exhaust hood includes a collection chamber with a converging inlet passageway which directs the rising fume laden air downwardly toward a reverse turning area from which a baffled cleansing chamber extends upwardly. The collection chamber has a large top air capture pocket above the inlet passageway. The cleansing chamber includes alternating baffles on the opposite walls and generally a V-shaped in cross section with a smooth apex. The baffles define a generally serpentine for a mechanical cleansing path. The air cleansing nozzles permit periodic washing of the cleansing chamber surfaces.

A common wall between inlet passageway and cleansing chamber is pivotally mounted for access to the chamber and a water bath may form the bottom wall of the turning area. The stream angularly engages the bath with bath effective agitation, atomization and turbulence for mixing and removal of foreign matter from the air which then turns and moves through the cleansing chamber. The inlet passageway converges downwardly to a narrow discharge slot having a short length with the end of the nozzle located close to the water surface to direct the air to the water bath. The level of the water bath changes the static pressure in the cleansing chamber. A pressure sensor is preferably used to add water to the bath to control the static pressure.

SUMMARY OF THE PRESENT INVENTION

The present invention discloses a supply plenum module incorporated into an improved filter and ventilation system associated with a cooking appliance and which maintains a desired pressure balance, or equilibrium, within an enclosed space in which the appliance is situated during filtration of the same. In particular, the module operates in cooperation with the associated ventilation system in order to introduce, from an exterior location, a volume of raw untreated air for subsequent conditioning and conveyance to the inner hood perimeter, the same balancing the outflow of exhaust air drawn through an associated filter and evacuated from the hood and in order to prevent or minimize the loss of other conditioned air (heated or cooled) existing within the enclosed space.

The intake associated with the plenum typically includes a pair of individual branches for contacting the plenum at spaced apart side locations, this better serving to distribute intake air in balanced fashion along the entire length of the module. The module further includes a first elongated and downwardly extending manifold or passageway, which communicates with a second, shorter, and upturned passageway terminating in a lengthwise extending outlet.

The extended length of the intake supply plenum, combined with the arraying of the outlet relative to the side of the cooking appliance and the recessed interior of the hood, serves to better warm and precondition the raw intake air for rising within the hood interior. The configuration and arrangement of the plenum results in a volume of intake air introduced generally equaling that exhausted from the hood and, by virtue of establishing a pressure equilibrium within the hood interior, preventing loss of additional volumes of quality AC or heat conditioned air from within the enclosed space.

It is further noted that the length and depth of the supply plenum assists in maintaining an air velocity (i.e., speed of air) out of the supply plenum. The maintenance of a desired air velocity out of the supply plenum does not affect the exhaust air drawn and evacuated. Further, the directional upward outlet of the present invention introduces air flow as the heated (thermal) air flow of the cooking device. As is known, heated air rises naturally off cooking appliances, with the upwardly introduced air assisting in the removing of heat, odor, grease, and gas by-products more efficiently. In this fashion, the untreated air introduced by the present ventilation system does not affect the air temperature of the room and further serves to reduce the need for mechanical makeup air treatment devices (e.g. again heaters or chillers).

BRIEF DESCRIPTION OF THE DRAWINGS

Reference will now be made to the attached drawings, when read in combination with the following detailed description, wherein like reference numerals refer to like parts throughout the several views, and in which:

FIG. 1 is a first environmental view, in perspective, of the ventilation system according to the present inventions in operative arrangement with respect to an item of conventional cooking equipment;

FIG. 2 is a backside rotated environmental view of the ventilation system of FIG. 1 and Anther illustrating the manner and extent to which the rear supply plenum module extends relative to a backside of the cooking equipment;

FIG. 3 is an exploded view of the ventilation system as illustrated in FIG. 2;

FIG. 4 is a sectional inner facing view of the supply plenum module according to the present inventions;

FIG. 5 is a cutaway view, taken along line 5-5 of FIG. 4, and illustrating a side profile of the supply plenum module; and

FIG. 6 is a partial view of a lower corner portion of the supply plenum module and illustrating the inner and upturned arrangement of the inlet face and upon which is disposed a perforated plate.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring now to FIG. 1, a first environmental view is generally shown at 1 0 in perspective of a ventilation system according to the present inventions in operative arrangement with respect to an item of conventional cooking equipment 12. As will be further described in additional detail, the present inventions include both an overall system, as well as a supply plenum module 14 secured to an overhead hood 16 incorporated into the improved filter and ventilation system, and which is associated with the cooking appliance 12 to maintain a desired pressure balance, or equilibrium, within an enclosed space in which the appliance 12 is situated during filtration of tie same. In particular, the module 14 operates in cooperation with the associated ventilation system in order to introduce, from an exterior location, a volume of raw untreated air for subsequent conditioning and conveyance to an inner hood perimeter, the same balancing the outflow of exhaust/filtered air withdrawn from the hood 16 and in order to prevent or minimize the loss of other conditioned air (heated or cooled) existing within the enclosed space.

Referencing again FIG. 1, as well as the rotated view of FIG. 2 and exploded illustration of FIG. 3, the hood 16 is constructed of such as a stainless steel material and which defines a generally rectangular and interiorly recessed three-dimensional configuration positioned in overlaying and, typically, elevated fashion above the piece of cooking equipment 12. The article of equipment 12 in the illustrated variant is shown as a pizza oven, however it is further understood that any type of cooking or heat generating equipment, whether food industry related or otherwise, is contemplated without limitation.

Features generally associated with the hood 16 include a filter (see in phantom at 18 in FIG. 1) and typically consisting of a baffle or other known type of filter for providing entrapment of grease and other particulates. The filter 18 may include either a single elongated element or a number of individual and attachable sections (see at 18 a, 18 b, 18 c, et seq., in FIG. 4) which are secured at top 20 and bottom 22 locations associated with the hood interior and in order to extend across its inner length between first 24 and second 26 ends. A removable grease container 28, see as further shown in FIG. 1, is arrayed at a slightly downwardly sloped end of the bottom filter support 22, the support 22 further being interiorly recessed in upwardly facing fashion in order to collect grease and other liquid particulates captured by the filter and collected in gravity flowing fashion within the cup for subsequent emptying.

Pluralities of elongated support hangers 30 and 32 are provided for securing typically both the hood 12 and associated plenum 14 to a ceiling supporting location 34 (see FIGS. 1 and 2) associated with the enclosed interior. A vacuum driven exhaust secures to a communicating location 36 formed in a top surface of the hood 12 and includes a length of ductwork 38 interconnected to such as a blower 40 or other vacuum generating component located at an exterior location from the enclosed interior space. An incandescent light fixture 42 (see in phantom in FIG. 4) is secured to an interior location associated with the hood 12 (typically its inner top surface as shown).

Referring again to each of FIGS. 1-3, as well as to succeeding views of FIGS. 4-6, the supply plenum 14 defines an elongated and three-dimensional shaped module and which is capable of either being secured in contacting fashion to the hood 12 or, alternatively, secured in a similar arrayed and downwardly depending fashion relative to the hood. As illustrated, the module 14 is secured along its upper lengthwise extending edge, see at 44, in cooperating fashion along a corresponding and lengthwise defined side edge of the hood 12 (this as shown in the drawings and extending between hood ends 24 and 26). The plenum module 14 can be secured mechanically (such as by welding or fasteners) to the hood 17 and, as is shown, is further supported by additional support hangers 30 and 32 and in order properly balance the overall assembly. Additional features, such as a pair of skirts 41 and 43, are secured by associated fasteners 45 and 47 to ends of the hood 12 and such that the skirts overlay associated ends of the plenum 14.

An air intake is provided for supplying raw air from an exterior location to the plenum 14 and includes an exterior vent 46 which is communicated through the ceiling 34, extends downwardly at 48 and then splits into branches 50 and 52 for subsequent communication at two locations with the upper edge 44 of the supply plenum module 14. The air intake assembly is designed to provide an adequate volume of raw exterior air to the supply plenum 14, and it is accordingly contemplated that other single or multiple manifold configurations are envisioned by which an adequate input airflow can be established.

As best further illustrated in the views of FIGS. 4-6, the plenum 14 exhibits a generally three-dimensional and elongated configuration including a flattened exterior and vertical extending face, see at 56, and which in combination with an opposite interior face 58 defines a first downwardly extending and main interior passageway (or manifold) for communicating the raw air withdrawn through the intake branches 50 and 52 and into the plenum body. A second (shorter) and reverse angled aid upwardly extending passageway 60 (see as further best generally shown in cutaway view of FIG. 5) communicates with the first passageway via rounded bottom 62, and terminates in a lengthwise extending outlet 64. The outlet 64 is disposed in a generally inner/upwardly facing manner and further includes a perforated plate 66 secured thereover.

In this fashion, the intake air drawn into the (typically stainless steel) plenum is caused to be raw exterior air, and by virtue of the extending lengths of the associated passageways (primarily downward and to a lesser extent reverse upwardly and out through the outlet 64). The intake air is arranged in a direction whereby it will not cause to impact the cooking equipment 12 (thereby adding to the heat content of the air) and, as a result, caused to rise and to be entrapped within the defined inner perimeter of the hood 16.

As is known, and in order for a ventilation system to properly operate, an amount of air exhausted must be balanced by an equal amount of air introduced back into the room or enclosure and to balance the system. The performance of the ventilation system (i.e. its functionality) is to capture and contain such as heat, odors, grease and the like while maintaining the proper volumetric air balance (this again reducing the losses of pretreated quality interior air not directly related to the cooking appliance).

As such, the ability to balance an intake volume of air, through the supply plenum, across its outlet and in heat generated fashion up into its hood perimeter, operates to replace similar volumes of air exhausted through the hood, and without the otherwise undesirable consequence of the conditioned internal air (this being the air heated or air conditioned within the enclosed space by such as AC condensers or air makeup units) being vented through the hood as a result of an imbalanced atmospheric condition created within the enclosure. The ability to draw upon a limitless volume of raw intake air, as described herein, is intended to save on the otherwise necessary expense of providing additional air conditioning/heating capacity to the room enclosure and the concurrent waste of additional energy dollars necessary to maintain an internal room condition in which the quality air is being vented through the hood along with the heated byproduct air associated with the appliance.

In the above described fashion, the percentage of makeup air required to balance the overall ventilation system is introduced behind the conventional cooking appliance through the rear positioned supply plenum with upward directional outlet, and thereby in a direction towards the baffle filters 18. The advantage with the upward directional outlet is that the introduced air (again not requiring any pretreatment such as heating or cooling) is maintained in the capture area (again defined as the inside perimeter of the hood) and which will not otherwise affect the quality and volume of the conditioned air (heated or cooled) within the interior enclosed (kitchen) environment. Furthermore, the operation of the present system does not affect the air temperature within the room enclosure, nor does it affect the effectiveness of the hood to capture and contain the byproducts of the cooking operation.

As previously stated, the introduced air does not require any other treatment. Any balance of required makeup air is typically supplied by the existing heating and cooling equipment or provided by smaller mechanical equipment than that which is required in standard ventilation systems. The additional advantage of the system is the ability to provide a properly balanced ventilation system while concurrently operating to capture the greases, odors, and gas byproducts associated with the cooking appliance and vent its associated heat emanations. The outlet air velocity may also be lower than that associated with the intake and, combined with the introduction of the intake air flow in the upward direction (same as the thermal/heated air) contributes to the effectiveness and efficiency of the system.

Having described my invention, other and additional preferred embodiments will become apparent to those skilled in the art to which it pertains, and without deviating from the scope of the appended claims. 

1. A ventilation system for use with a cooking appliance which maintains an atmospheric pressure balance existing within an enclosed space surrounding the cooking appliance, said system comprising: a hood establishing a substantially three-dimensional and interiorly recessed configuration and which is supported in generally elevated fashion above the appliance, said hood incorporating a filter communicating with a vacuum driven exhaust extending from said hood and the enclosed space; and a supply plenum secured in downwardly and opposing fashion relative to a side of the cooking appliance, an air intake communicating said supply plenum with an exterior environment, said plenum terminating in an upwardly angled outlet for introducing intake air along the side of the appliance, resulting in heating and elevating the intake air within a perimeter defined by said hood thereby minimizing loss of conditioned air existing within the enclosed space.
 2. The ventilation system as described in claim 1, said hood exhibiting a specified shape and size and further comprising a generally rectangular shape.
 3. The ventilation system as described in claim 2, said plenum exhibiting a specified shape and size and further comprising a three-dimensional and elongated module secured along a side edge of said hood.
 4. The ventilation system as described in claim 3, further comprising a pair of elongated and substantially planar skirts secured in downwardly extending fashion from first and second ends of said hood, said skirts overlaying associated ends of said supply plenum.
 5. The ventilation system as described in claim 4, said plenum outlet extending in substantially lengthwise fashion between said ends.
 6. The ventilation system as described in claim 5, further comprising an elongated and perforated plate secured over said plenum outlet.
 7. The ventilation system as described in claim 5, said plenum exhibiting a specified shape and size and further comprising a first downwardly extending passageway in communication with said air intake, a second reverse angled and upwardly extending passageway communicating with said first passageway and terminating in said outlet.
 8. The ventilation system as described in claim 1, further comprising a vacuum generating blower incorporated into an exterior location of said exhaust.
 9. The ventilation system as described in claim 1, further comprising a plurality of elongated support hangers extending from a ceiling location of the enclosed space and securing to respective top face locations associated with at least one of said support plenum and said hood.
 10. The ventilation system as described in claim 1, said filter exhibiting a specified shape and size and further comprising a baffle filter secured in angled fashion between first and second interior defining ends of said hood.
 11. The ventilation system as described in claim 10, said hood interior further comprising respective upper and lower lengthwise extending supports for securing said baffle filter in communication with said vacuum driven exhaust, a grease collection trap associated with a tilted end location providing for disposal of liquid based contaminants collected by said filter.
 12. The ventilation system as described in claim 1, further comprising an incandescent light fixture secured to an interior location associated with said hood.
 13. The ventilation system as described in claim 3, said air intake further comprising first and second branches communicating with individual locations associated with said elongated module.
 14. A ventilation system for use with a cooking appliance which maintains an atmospheric pressure balance existing within an enclosed space surrounding the cooking appliance, said system comprising: a hood establishing a substantially three-dimensional and interiorly recessed configuration overlaying the appliance, a vacuum driven exhaust extending from said hood and the enclosed space; and an elongated supply plenum extending downwardly from an associated side of the cooking appliance and which is supplied by an air intake communicating with an exterior environment, said plenum terminating in an upwardly angled outlet for introducing intake air along the side of the appliance, resulting in heating and elevating the intake air within a perimeter defined by said hood thereby minimizing loss of conditioned air existing within the enclosed space.
 15. The ventilation system as described in claim 15, further comprising an elongated and perforated plate secured over said plenum outlet.
 16. The ventilation system as described in claim 14, said plenum exhibiting a specified shape and size and further comprising a first downwardly extending passageway in communication with said air intake, a second reverse angled and upwardly extending passageway communicating with said first passageway and terminating in said outlet.
 17. The ventilation system as described in claim 14, further comprising a vacuum generating blower incorporated into an exterior location of said exhaust.
 18. The ventilation system as described in claim 14, said air intake further comprising first and second branches communicating with individual locations associated with said elongated module.
 19. A supply plenum module for use with a hood filter assembly for a cooking appliance and which maintains an atmospheric pressure balance existing within an enclosed space surrounding the cooking appliance, comprising: the hood establishing a substantially three-dimensional and interiorly recessed configuration and which is supported in generally elevated fashion above the appliance, a filter being disposed within an interior of the hood and communicating with a vacuum driven exhaust extending from the enclosed space; and said supply plenum further comprising a three-dimensional and elongated module secured in downwardly extending fashion along a side of the hood and in order to be arrayed in opposing fashion to a corresponding side of the cooking appliance, an air intake communicating said supply plenum with an exterior environment, said plenum terminating in an upwardly angled outlet for introducing intake air along the side of the appliance, resulting in heating and elevating the intake air within a perimeter defined by said hood, thereby minimizing loss of conditioned air existing within the enclosed space.
 20. The module as described in claim 19, said air intake further comprising first and second branches communicating with individual locations associated with said elongated module. 